Executive chef James Sakatos, coached by Christian Delouvrier, shows a skillful touch with buttery risotto with chanterelles and a gorgeously seared sea scallop with celeriac rémoulade. The chef’s lobster salad dances with flavor, something missing in the black-bass barigoule. But the aristocratic Blue Foot chicken, a serious rival to the vaunted bird at my favorite Paris bistro L’Ami Louis, is carefully roasted, carved tableside, and lavished with voluptuous cèpes. And when the captain brings a tray of all-you-want caramels and candy, I feel born-again rich. — Gael Greene
I read the other review & wondered how that persons experience happened in the beautiful & excellent restaurant that I went to for lunch this summer for restaurant week. The "captain" welcomed my companion & I as if we were regulars, though it was our first visit & he made sure our experience was superb. The food was very good: A delicious cold summer soup, a beautiful piece of halibut & a classic creme brulee for desert. The room was comfortable & beautiful. What stands out most though was the service, every need & wish anticipated without hovering. Maybe the other reviewer hit a bad night, but my experience here was top notch.
We had dinner there for restaurant week. I have never been served such low quality food ever, in any type of restaurant, high or low end. The salad consisted of soggy arugula with one tomato cut in 4 slices, all dressed in highly acidic vinegar. It was not edible. The pasta was overcooked angel hair with 6 or 7 pieces of cooked vegetables sprinkled with swiss cheese. A child could make a better pasta dish. Dessert? Store bought cheesecake. Why one would be asked to wear a jacket to eat a dinner that would not even be acceptable to serve in a school cafeteria is beyond me.